Spiked Mimosa THC Orange Slices
(20 mg THC each · 20 slices · 400 mg total batch)
Candied orange slices soaked in champagne-mimosa syrup – juicy, boozy, citrus sparkle with perfect chew. Tastes like Sunday brunch in candy form, zero weed flavor.
Decarboxylation
2.0 g flower @ 22–25 % THC (or 1.0 g good kief)
240 °F for 40 minutes in sealed mason jar → ~400 mg usable THC
Infusion
1 cup (240 ml) dry champagne or prosecco + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 400 mg THC champagne
Slice Base
4 large navel oranges (thin uniform slices, ~20 total)
2 cups (400 g) granulated sugar (divided)
1 cup (240 ml) fresh orange juice
All 400 mg THC champagne
Steps
1. Blanch orange slices: boil 5 minutes in water → ice bath → repeat twice (removes bitterness).
2. Simmer syrup: 1 cup sugar + orange juice → dissolve → add blanched slices → low simmer 45–60 minutes until translucent.
3. Cool slices in syrup → drain → reserve syrup.
4. Reduce reserved syrup with THC champagne to thick glaze → brush or soak slices generously.
5. Toss wet slices in remaining 1 cup sugar → lay on rack → dry 12–24 hours (or low oven 170 °F for 2 hours).
6. Optional second sugar toss for extra sparkle.
Storage
Airtight jar with parchment → room temp 1 month
Fridge → 3 months
Dosing
400 mg ÷ 20 = 20 mg exact per slice
One slice = brunch buzz
Two slices = bottomless mimosa glow
Translucent amber-orange slices with sugar crystal crust, juicy citrus interior, champagne effervescence on tongue and subtle boozy warmth.
These are the candies that vanish from brunch tables first.
Make double.
Hide one jar for lazy weekends.
Cheers to mimosa mornings.